Niraj Kandel
Queanbeyan,NSW
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. more than 7 years background in high-end restaurant industry.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Senior Chef De Partie
Hotel Queanbeyan
08.2021 - Current
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored food and labor costs to verify budget targets were met.
- Acted as head chef when required to maintain continuity of service and quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored food production to verify quality and consistency.
Senior Chef De Partie
Breakfast Point Country Club
09.2020 - 04.2021
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Acted as head chef when required to maintain continuity of service and quality.
Chef De Partie
South Sydney Graphics Arts Club
02.2019 - 04.2021
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
Chef De Partie
Harbour Rocks Hotel
03.2019 - 12.2020
- Was responsible for preparing breakfast services for VIP, Platinum and Everyday guests
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained the high standard of Five star hotel in preparing, cooking and plating
- Ordered the breakfast inventories and stocks
- Coordinated with team members to prepare orders on time.
Commis Chef
Mantra Hotel
07.2017 - 03.2018
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Collaborated with staff members to create meals for large banquets.
Cook
The Birkenhead Hotel
09.2015 - 02.2017
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food according to the instructions given by senior chefs
- Helped chefs preparing various dish sides such as Cutting, Marinating, portioning meats and vegetables
Education
Certificate III And IV in Commercial Cookery - Commercial Cookery
Sydney Academy
SydneyMBA - Accounting
Australian National Institute of Management
Sydney03.2022
BBA - Accounting
University of Sunshine Coast
Sydney, NSW09.2018
Skills
- Budgeting and Cost Control
- Menu Planning
- Team Leadership
- Sales Planning
- Food Preparation and Safety
- High-Quality Ingredients
- Inventory Management
- Stocking and Replenishing
Certification
NSW Food Safety Supervisor (FSS) Certificate
Timeline
Senior Chef De Partie
Hotel Queanbeyan
08.2021 - Current
Senior Chef De Partie
Breakfast Point Country Club
09.2020 - 04.2021
Chef De Partie
Harbour Rocks Hotel
03.2019 - 12.2020
Chef De Partie
South Sydney Graphics Arts Club
02.2019 - 04.2021
Commis Chef
Mantra Hotel
07.2017 - 03.2018
Cook
The Birkenhead Hotel
09.2015 - 02.2017
Certificate III And IV in Commercial Cookery - Commercial Cookery
Sydney Academy
MBA - Accounting
Australian National Institute of Management
BBA - Accounting
University of Sunshine Coast
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